A classic Bengali Mughlai dish where hard-boiled eggs are gently simmered in a luscious, aromatic gravy made with onions, cashews, and yogurt. This rich and creamy curry is a perfect side for biryani, pulao, or parathas.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 2 pieces
428cal
17gprotein
21gcarbs
Ingredients
8 pcs Eggs (Hard-boiled and peeled)
2 large Onion (Ground to a fine paste)
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
15 pcs Cashews (Soaked in warm water for 20 minutes)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Perfectly spiced Egg Chaap with soft Rumali Roti - a soul-satisfying, energy-giving comfort food you'll adore!
This awadhi dish is perfect for dinner. With 757.5899999999999 calories and 25.05g of protein per serving, it's a muscle-gain option for your meal plan.
32gfat
3 pcs Green Cardamoms (Lightly crushed)
4 pcs Cloves
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (Adjust for desired color and heat)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.75 tsp Garam Masala Powder
0.5 tsp Sugar
1.25 tsp Salt (Or to taste)
1.5 cup Water (Warm)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Eggs and Cashew Paste
Using a knife or fork, gently make a few shallow slits on the hard-boiled eggs. This helps them absorb the gravy's flavor.
Drain the soaked cashews and grind them with 2-3 tablespoons of water in a small blender until you have a very smooth, creamy paste. Set aside.
2
Shallow Fry the Eggs
Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it's slightly smoking.
Carefully slide in the boiled eggs. Sauté for 3-4 minutes, turning them gently, until they develop light golden-brown spots. This adds a lovely texture.
Remove the eggs with a slotted spoon and set them aside.
3
Sauté Aromatics and Onion Paste
In the same oil, reduce the heat to low. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the onion paste. Increase the heat to medium and cook for 10-12 minutes, stirring frequently. Cook until the paste turns a deep golden brown and the oil begins to separate from the sides. This step is crucial for the authentic flavor.
4
Cook the Masala
Add the ginger and garlic pastes. Sauté for another 2-3 minutes until the raw smell disappears.
Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir well and cook for 1 minute. If the spices start to stick, add a splash of water.
5
Build the Creamy Gravy
Add the prepared cashew paste and cook for 2-3 minutes, stirring constantly to prevent it from sticking, until the oil begins to separate again.
In a separate bowl, whisk the curd with salt and sugar until smooth. Reduce the stove's heat to the absolute lowest setting. Add the whisked curd mixture to the pan.
Stir continuously for 2-3 minutes to prevent the curd from splitting. Cook until the oil surfaces again.
6
Simmer the Curry
Pour in 1.5 cups of warm water and mix thoroughly to create a smooth, lump-free gravy. Bring it to a gentle boil over medium heat.
Gently place the fried eggs back into the gravy. Cover the pan and let it simmer on low heat for 8-10 minutes. This allows the eggs to soak up all the delicious flavors.
7
Finish and Garnish
Turn off the heat. Sprinkle the garam masala powder and drizzle the ghee over the curry. Give it a final gentle stir.
Garnish with freshly chopped coriander leaves. Let the Egg Chaap rest for at least 10 minutes before serving to allow the flavors to meld.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
